Eggplant is one of my favorite and versatile vegetables to use. I enjoy using eggplant in my Italian inspired recipes as a meat or pasta substitute, making any dish healthier, vegetarian, or low carb! Read below details on how to make chicken sausage and eggplant lasagna.
This eggplant lasagna will feature chicken sausage and can easily be removed from the ingredient list and made into a vegetarian recipe.
Let me show you how to use eggplant as pasta sheets and elevate your next weeknight meal.
How to make chicken sausage and eggplant lasagna
Wash and cut your eggplant lengthwise about 3/4 of an inch each. You want the eggplant slices to be able to lay flat in your casserole dish.
Salt to taste your eggplant slices and roast at 400° for 20 minutes. Make sure you flip half way through!
While your eggplant is roasting, finely chop baby bella mushrooms and spinach and feta chicken sausage into bite size diced pieces ½ centimeter each. You want these ingredients chopped into small pieces as they will be one of your layers on top of your eggplant slices.
Grab your favorite jar of marinara sauce, set aside ¾ of the jar. You will not need the entire jar for this dish. Using too much liquid can make this dish too soggy, as eggplant already holds a lot of moisture.
Finely chop spinach and combine ricotta, spinach, and salt and pepper to taste and set aside.
Take your roasted eggplant out of the oven and in a 9×13 inch casserole dish, spread a small spoonful of marinara sauce at the bottom of the dish. Lay 3 to 4 eggplant slices evenly at the bottom.
Spread ricotta mixture on each slice and then the mushroom and sausage mixture. Repeat until all ingredient layers have been incorporated.
The last step is spread the remaining marinara sauce on top and sprinkle ¼ cup Italian blend cheese. Cover and heat at 350° for 20-30 minutes. Uncover for the last 5.
Notes
If you are looking for leaner meat options, chicken sausage or ground turkey are great options.
Feel free to leave out the chicken sausage if you want to make this vegetarian.
Chicken Sausage and Eggplant Lasagna
Ingredients
- 4 eggplants
- 10 oz raw spinach
- 8 oz Ricotta, Part Skim Milk Cheese
- 1 package of baby bella mushrooms
- 8 oz Raos vodka sauce
- 4 links of spinach and feta chicken sausage
- 1/4 cup Italian blend cheese
Instructions
- Wash and cut your eggplant lengthwise about 3/4 of an inch each.
- Salt to taste your eggplant slices and roast at 400° for 20 minutes, flipping half way through.
- While your eggplant is roasting, finely chop baby bella mushrooms and spinach and feta chicken sausage into bite size diced pieces ½ centimeter each. Sauté until cooked through, water is released from mushrooms, and eggplant is finished roasting.
- Finely chop spinach and combine ricotta, spinach, and salt and pepper to taste and set aside.
- Take your roasted eggplant out of the oven and in a 9×13 inch casserole dish, spread a small spoonful of marinara sauce at the bottom of the dish. Lay 3 to 4 eggplant slices evenly at the bottom.
- Spread ricotta mixture on each slice and then the mushroom and sausage mixture. Repeat until all ingredient layers have been incorporated.
- Spread the remaining marinara sauce on top and sprinkle ¼ cup Italian blend cheese. Cover and heat at 350° for 20 minutes. Uncover for the last 5.
Notes
The Nutrition values listed are only an estimate and should not be counted as the final nutrition values.
Please make your own calculations based on the actual ingredients you use when making this recipe, using your preferred nutrition calculator.
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Megan is the author behind M & Bee, helping almost thirty-somethings create simple & relatable recipes, productivity tips, and budget-friendly DIY ideas for your home and life.
